So much has been happening here at Proper Pudding HQ the last few weeks I’m not entirely sure where to begin. We have been accepted by Virgin StartUp and we are super excited to be paired up with our mentors in the next few weeks. To have someone guide you (either gently or firmly by the hand) through a very scary business world, is so comforting to me, I can’t wait to begin. Knowing that we aren’t alone on this big pudding adventure is wonderful and I keep having to pinch myself that it’s real! Just this time last year Proper Pudding was but a twinkle in Matt’s eye, now it is a fully fledged business that we both live, breathe and eat.
I was fooled last week by the warmer weather – 16oC it reached! 16oC! And now it’s back to normal, heating on and wooly jumpers donned. In response to this our new pudding menu still contains elements of our Winter puddings with a few tentative nods towards Spring. This new menu, our Spring menu, had it’s inaugural outing on Thursday at Bloomsbury Farmers’ Market and it was well received. We had been umming and aahing over what trifle to make and we finally settled on a Rhubarb and Amaretto Trifle. To say it hit the spot would be an understatement. Matt and I both love the combination of rhubarb and almond (we used it in our referendum pudding last September-Rhubarb and Almond Cranachan, and it also features in our current Almond and Cardamom Panna Cotta with Spiced Rhubarb) it can’t be over used!